Pan Seared Vindaloo Walleye Pike with Fried Thai Basil and Garam Masala Dill Creme Potato

     Walleye pike is abundant in the North American Great Lakes and Canadian lakes.  The meat is light, flaky and it has a nice clean white fish flavor.  A walleye filet is deboned on the pin bone line and the skin is traditionally left on the filet.  Walleye pike meat flakes so easily, that it is best to leave the thin skin attached.
     Vindaloo curry is from the region of Goa India.  Vindaloo curry paste is a red masala that has a spicy hot flavor.  Portuguese influences brought about the creation of vindaloo curry.
     Fried Thai basil is commonly used as a garnish in Thai cuisine.  Frying basil till it becomes crisp does mellow the flavor of the basil.  The garam masala dill creme potato has a comfortable North Indian "warming spice" flavor.
  
     Garam Masala Dill Creme Potato:
     Boil 1 peeled russet potato in water, till it becomes tender and soft.  (A 6 to 8 ounce potato is plenty.)
     Drain the water off of the potato and leave the potato in the warm pot.
     Add sea salt and white pepper.
     Add 2 pinches of turmeric.
     Add 2 pinches of garam masala curry powder.
     Add 3 pinches of dill weed.
     Add 3 pats of unsalted butter.
     Add 1 1/2 tablespoons of cream.
     Whisk the potato mixture, till it becomes smooth and creamy.
     Place the curry dill mashed potatoes into a star tipped pastry bag.
     Keep the potatoes warm on a stove top.
  
     Fried Thai Basil:
     Heat a small saute pan over medium heat.
     Add 3 tablespoons of vegetable oil.
     Add 10 chiffonade sliced large Thai basil leaves.  (Chiffonade means to cut into thin ribbons.  For this recipe, cut the ribbons about 1/4" to 3/8" wide.)
     Stir the basil in the hot oil, so each piece fries separately.
     When you hear no more sizzling noise coming from the frying basil, then the basil is fried crisp.
     Remove the crispy fried basil from the hot oil and place the fried basil on a small dish.
     Set the fried basil aside.  (Fried basil only takes a few minutes to make.)  
     
     Pan Seared Vindaloo Walleye Pike:
     Place 1 teaspoon of ginger paste into a mixing bowl.
     Add 1 pinch of garlic powder.
     Add 1/2 tablespoon of vindaloo curry paste.
     Add 1 teaspoon of lemon juice.
     Add 1 tablespoon of vegetable oil.
     Add sea salt and black pepper.
     Stir the ingredients together.
     Cut the pin bone line off of a 6 to 8 ounce walleye pike filet.

     Cut the filet into 3 large pieces.

     Place the walleye pike pieces in the mixing bowl with the marinade.

     Toss and rub the walleye filet pieces with the vindaloo curry mixture.
     Refrigerate the vindaloo curry rubbed walleye pike for 45 minutes.
     Heat a saute pan over medium heat.
     Add 2 pats of unsalted butter.
     Add 1 tablespoon of vegetable oil.
     Place the walleye pieces in the hot pan with the skin side facing up.
     Sear the walleye pike, till it is halfway cooked with golden highlights.
     Flip the fish pieces and cook the other side.  (When pan searing or blackening, the fish should only be flipped once!)  
     Pan sear the skin side of the walleye pieces, till the fish becomes fully cooked.
     Set the walleye pieces on a plate and let them rest for about thirty seconds.
  
     Pan Seared Vindaloo Walleye Pike with Fried Thai Basil and Garam Masala Dill Creme Potato:
     Use the star tipped pastry bag to form a bed of garam masala dill creme potato for the walleye pike to lay upon.  Paint the plate with the potato in a zig zag snake pattern that is slightly wider than the walleye pike pieces, so some of the creme potato will be exposed after the fish is place on top.  The potato bed should only be as long as the total length of the 3 fish pieces combined.
     Place the 3 pan seared vindaloo walleye pike pieces on top of the curry dill creme potato bed.
     Place the crisp fried Thai basil pieces on top of the walleye filet pieces.
     Garnish the plate with a Thai basil sprig.
     Serve with a vegetable of your choice.
     The entree in the pictures was served with buttered blanched green beans and carrot strips.
 
     Many chefs say that the skin side of a fish should always be seared crisp and presented with the crispy skin side facing up.  For thin skin fish like walleye pike, it is better to sear the flesh side first.  In most fine dining restaurants, the skin of a fish is almost always removed.
     This is a nice tasting walleye pike recipe creation with an interesting presentation!  Yum!  ...  Shawna